Hoppe’s Crawfish & Andouille Soup with sweet corn Recipe

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This recipe for Hoppe’s Crawfish & Andouille Soup with sweet corn, by Kerry Hoppe, is from Chef's of RodnReel Volume 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

In a large pot over a low fire mix the can’s of soup, milk, corn, cajun seasoning and hot sauce. While this is heating up cut up the vegetables and in a separate pan sauté the green onions, yellow onion, celery, garlic and bell pepper in butter until soft, add sauted vegetables to soup mixture. Brown off diced andouille sausage in pan then add to soup mixture along with crawfish tails. Cook over low fire for 20-30 minutes.

Bon Apetite mi cherie!

Number Of
Servings:

Number Of
Servings:

12

Preparation
Time:

Preparation
Time:

One Hour

Personal
Notes:

Personal
Notes:

Note :

You can substitute the cheaper 12oz. Packs of imported chinese crawfish tails for the Louisiana crawfish tails if you prefer, but I think the Louisana crawfish tails have a better flavor and we support our local fisherman at the same time.

I only use Savoie’s andouille sausage, it does make a difference in flavor.

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